Photo: Roberto Caruso
A sweet-tart topping gives this turkey burger a fun twist.
1/2 cup frozen cranberries
1/3 cup tomato paste
1/3 cup water
3 tbsp brown sugar
2 tsp Dijon mustard
1/3 cup 6% Balkan-style yogurt
1/4 cup Italian-style bread crumbs
1/2 tsp salt
1 450-g pkg ground turkey
4 hamburger buns, toasted
Combine cranberries with tomato paste, water, sugar and Dijon in a small saucepan and set over medium-low. Cook, partially covered and stirring occasionally, until cranberries pop, 12 to 15 min. Mash until mixture is thick. Set aside.
Preheat barbecue to medium.
Stir yogurt with bread crumbs and salt in a medium bowl. Crumble in turkey. Mix just until combined. Mixture will feel very wet. Shape into 4 burgers, each about 1/2 in. thick.
Oil grill. Barbecue burgers, with lid closed, until burgers are firm when pressed, about 5 min per side.
Serve burgers on buns. Top with cranberry ketchup and your favourite garnishes.
Calories 418, Protein 27g, Carbohydrates 47g, Fat 14g, Fibre 3g, Sodium 802mg.
To prevent puffy burgers, use your thumb to make an indent in the centre of each patty before grilling. This will help keep them flat so they cook evenly.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners